Baked Chorizo and Black Kale Risotto – No Ladling RequiredCourse: MainCuisine: ItalianDifficulty: Easy
Being a bit of a rebel, I tweaked the original Baked Chorizo and Black Kale Risotto recipe I recently discovered in my free Tesco magazine. I chose black kale instead of spring greens and fiddled about with the ingredient quantities. End result? A great little recipe, perfect for a weekday lunch or supper. Easy to prepare too – just bake the whole dish in the oven. No standing over the oven patiently ladling stock required which is a blessing for busy women like us…
Tbsp olive oil
Onion, finely chopped
250g sliced leeks
2 garlic cloves, finely sliced
100g diced chorizo
250g arborio rice
2 tbsp white wine vinegar
1.5 litres chicken stock (use one cube)
240g kale or spring greens
1 lemon, zest and juice (please see note that follows**)
- Preheat your oven to gas 4, 180 degrees C, fan 160 degrees C. Heat the oil in a deep lidded flameproof casserole dish over a medium heat. Add the onion, leeks, garlic and chorizo and fry for 6 – 8 mins until the chorizo has released its oil and the veg has softened slightly. Add the rice and stir for 2 – 3 mins until it is well coated with the juices.
- Increase the heat and pour in the vinegar and chicken stock and bring to the boil. Then put the lid on and transfer to your hot oven for 40 mins or until the liquid has been absorbed and the rice is tender.
- Stir through the greens and lemon juice. **I found the juice of a whole lemon slightly too tart, so suggest you add half. You can always taste when it’s ready and, if preferred, stir through the other half of the lemon juice. Season with pepper and salt. Replace the lid and leave to stand for 2 mins so that the greens wilt and warm through. Scatter with the lemon zest and serve.
- Husband and I had half of this for supper last night and found it heats up in the microwave brilliantly, so am typing this with a satisfyingly full tum having just enjoyed it again for lunch at my desk.
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